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Ingredients
1.6kg pack Essential British Chicken Drumsticks
1 tbsp sumac
1 tbsp Cooks' Ingredients Ras El Hanout
6 clove/s garlic, peeled
2 tbsp olive oil
1 tsp salt
1 tsp coarsely ground black pepper
1 bulb/s fennel, finely sliced, fronds reserved
400g can Essential Chopped Tomatoes
300g essential couscous
1 unwaxed lemon, zest and juice
200g pack Essential Crunchy Salad
Method
Preheat the oven to 220ºC,
gas mark 7. Put the chicken in
a large bowl with the sumac,
ras el hanout, garlic, 1 tbsp
olive oil and seasoning. Rub
well to coat the chicken.
Scatter the fennel into a
large roasting tin, then put
the chicken and garlic on top.
Pour the tomatoes over, then
add 50ml water to the tray
and roast for 30-35 minutes,
until the chicken is cooked
through, the juices run clear
and no pink meat remains.
Meanwhile, put the
couscous into a large bowl.
Add enough freshly boiled
water to cover the grains
by 2cm, season well, then
cover and set aside. Whisk
the remaining 1 tbsp olive
oil with the lemon zest and
juice. When the chicken is
ready, fluff up the couscous
with a fork and fold in ½
the dressing. Dress the salad
with the remainder. Serve,
together with the chicken
and reserved fennel fronds
sprinkled over.
Cook’s tip
For more flavour and less waste, finely shred the harder core from the fennel, and any long stems too, and include them in the tray. They will soften down well in the sauce.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,018kJ/ 481kcals
Fat
18g
Saturated Fat
3.6g
Carbohydrates
41g
Sugars
4.3g
Fibre
4.9g
Protein
37g
Salt
1.2g
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